Italian Pastina Soup
This cozy Italian Pastina Soup is the ultimate feel-better meal, made with blended veggies, tiny pasta, and a savory broth. Ready in just 30 minutes with easy prep and minimal ingredients—perfect for sick days, chilly nights, or a quick comfort dinner.
Ingredients
- 1yellow or white onion (roughly chopped)
- 2carrots (roughly chopped)
- 2celery sticks (roughly chopped)
- 6 cupschicken or vegetable broth
- 1parmesan rind
- 1 cuppastina pasta (or other small pasta like acini di pepe or stelline)
- ½ cupgrated parmesan cheese
- salt and pepper (to taste)
- 2 tablespoonsfresh parsley (chopped (optional, for garnish))
Directions
- 1
Chop the vegetables roughly; you don’t need to be precise.
- 2
Add them to a large pot with the broth and Parmesan rind. Turn the heat to high and bring to a boil.
- 3
Once boiling, turn down the heat, cover and simmer for 15-18 minutes until the vegetables are tender.
- 4
Remove the vegetables from the pot using a strainer and add to a blender with ½-1 cup of the broth. You can also add to another pot and use an immersion blender. Blend until smooth. Be careful when blending hot liquids.
- 5
Pour the pureed veggies back into the pot and add the pastina. Simmer for 7-9 minutes until the pasta is cooked.
- 6
Turn off the heat and season with Parmesan cheese, salt and black pepper to taste.
- 7
Serve topped with some freshly chopped parsley.